“Greek Potato Salad”
10 med. – lg. russet potatoes, scrubbed, cooked whole with skins on in boiling water, partially covered till fork-tender; drain, then peel and cube while warm (do not salt water)
1 t. salt
1/2 c. diced celery
1 vy. sm. yellow onion, peeled and finely chopped
10 pitted Kalamata olives, coarsely chopped
1/2 c. diced kosher dill pickle
1/2 c. diced sweet red roasted pepper
5 canned pineapple rings, drained
1/2 c. Tofutti Better Than Sour Cream, chilled
8 oz. container Tofutti Better Than Cream Cheese, chilled
3 T. white vinegar (plain, Balsamic or white wine vinegar)
2 T. Poupon Dijon mustard
1 T. sugar
1/2 t. garlic powder
1/4 t. celery seed
1/8 t. red cayenne pepper
1/2 t. salt
3 T. extra virgin olive oil
Place cubed potatoes in extra-large bowl. Sprinkle evenly with 1 t. salt, then lightly toss.
Add celery, onion, olives, pickle and roasted pepper. Toss lightly again to evenly disperse.
Place drained pineapple rings in blender container; blend till pulverized.
Add remaining ingredients, one at a time, blending till smooth after each addition, being sure to add the olive oil last. Scrape down insides of container with spatula as needed, as you blend the dressing. Salt to taste.
Pour as much dressing as you like over potatoes and salad ingredients. Toss lightly to evenly coat, being careful not to over-toss. Refrigerate leftover dressing.
Serve either at room temperature or chilled.
Tip: This dressing works equally well tossed with your favorite coleslaw, macaroni salad and green garden salad recipes.
Makes 7 cups salad and 2 1/2 cups dressing.
Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.